Summary
The sequence of “unit operations” for a biotechnological process, from the preparation of the fermentation unit to methods for product separation is explained on the basis of an aerobic process. The manner in which the process is carried out, that is as a batch-fermentation, a fed-batch fermentation, a repeated fed-batch fermentation, a semi-continuous or continuous fermentation will influence the carrying out of the basic unit operations in biotechnology.
Zusammenfassung
Der sequentielle Ablauf der Grundoperationen eines biotechnologischen Prozesses von der Vorbereitung der Fermentationsanlage bis zu den Methoden der Produkternte wird an Hand einer aeroben Fermentation aufgezeigt. Die Art der Prozeßführung, ob „batch“-Fermentation, fed-batch-Fermentation, wiederholte fed-batch-Fermentation, semikontinuierliche oder kontinuierliche Fermentation, spiegelt die Hauptgrundoperationen der Biotechnologie wider.
Herrn Prof. Dr. K. Weissermel zum 60. Geburtstag.
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Literatur
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© 1981 Springer-Verlag/Wien
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Sukatsch, D.A. (1981). Grundoperationen in der Fermentation. In: Lafferty, R.M. (eds) Fermentation. Springer, Vienna. https://doi.org/10.1007/978-3-7091-8634-3_7
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DOI: https://doi.org/10.1007/978-3-7091-8634-3_7
Publisher Name: Springer, Vienna
Print ISBN: 978-3-7091-8635-0
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